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Prep time:

1 hour

Time to chill

5 hours

Good for:


Chili chocolate cheese cake

Chili chocolate cheese cake

I got this recipe from the FODMAP diet and Sue Shepard’s books and it’s very rich, but really, really good.

Keep the slices slim. My version is is made with gluten-free biscuits from Spain- the Marie kind and they work beautifully as they are not sweet.

You can tweak the recipe more and serve with different things- and it will keep for a couple of days in the fridge.


125 g biscuits- gluten free

3 tbsp melted butter

125 ml boiling water

2 tsp gelatine powder

2 tsp ground cinnamon

250 g lactose free creme cheese at room temperature

1/2 cup of fine sugar

125 g melted dark chocolate- 72% or similar

375 ml lactose free cream, full fat

1/4 teaspoon chili powder


Step 1

Crumble the biscuits and mi with the melted butter. Press into a 20 cm spring cake form. Leave to cool in the fridge. Min 30 minutes

Step 2

Melt gelatine in the boiling water- over a bain marie. (I use a soup bowl in my small pot- just make sure the water does not touch the bowl.

Melt the chocolate the same way.

Step 3

Beat the cream cheese, gelatin mixture, sugar, melted chocolate, cinnamon and chili powder until smooth and creamy – 3-4 minutes

Step 4

Beat the cream until thick and fold into the cream cheese mixture. Use a large metal spoon for this step makes it easier.

Step 5

Pour the filling over biscuit base and level with a spatula. Let the cake cool in the fridge for 3 hours or until set.

Sprinkle with additional chili powder or chopped pistachios for serving.


Use a 1 tsp of cardamon in your recipe instead of the cinnamon if you have to limit cinnamon as I do.

I sometimes make this with Lindt dark chili chocolate and then omit the chili powder. That is really superb for this recipe.

As alternative serve without anything on top, but with a cup of strong coffee to cut the richness.

You can add up to 1/4 extra sugar if you prefer a sweeter cake. And if you are really up for an adventure- add 1 tsp of liquorice powder instead of cinnamon. completely different cake, but really good.

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